Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time. Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool. Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. Remove from the heat and cool. Boil the remaining 2 quarts water and drop in the pigs ears. Boil for 20 minutes. Remove the pigs ears and cut them into lengthwise slices 1/4 inch wide. After the sliced pigs ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. Dry lightly. Place the pigs ears in a jar, pressing them down. Pour in enough cooled vinegar mixture to completely cover the contents of the jar. Refrigerate. NOTE: This can be eaten after 3 day and will keep for several weeks in the refrigerator. Yields 2 quarts From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barrons, 1979. ISBN 0-8120-5309-5
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|Serving Size: 1 Serving (2683g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 69.1mg||2 %|
|Potassium 116.1mg||3 %|
|Total Carbohydrate 604g||178 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 602.4g|
|Protein 0.7g||1 %|
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Calories per serving: 2424
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